Turkish · Dinner
Baked Lamb Shanks with Vegetables (High-Protein)
A single braised lamb shank baked slowly with tomatoes, carrots, onion, and cannellini beans until the meat pulls from the bone. The bean addition and a yogurt-tahini drizzle push protein well past a standard version while keeping the classic Turkish tomato-and-cumin flavour base intact, served with pan juices.
$8
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
623Calories
51.8gProtein
33.2gFat
26.3gCarbs
7.8gSugar
7.2gFiber
891mgSodium
210mgChol
11.8gSat Fat
1290mgPotassium
185mgCalcium
6.8mgIron
3.4mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
high-fiber
low-carb
high-protein
Instructions
1
Prep
Pat the lamb shank dry and season with salt and pepper. Chop the onion, garlic, carrot, celery and parsley on a board.
2
Sear
Heat olive oil in a heavy oven-safe pot over medium-high heat and brown the lamb shank on all sides for 6-8 minutes until a deeply browned crust forms.
3
Sauté
Remove the shank, lower heat to medium, and sauté the onion, garlic, carrot and celery for 5 minutes until softened and translucent.
4
Braise
Return the shank to the pot. Add the canned tomatoes, tomato paste, beef stock, cumin, paprika and bay leaf. Cover and transfer to 325°F (163°C) oven for 2 hours.
5
Finish
Stir in the cannellini beans and return uncovered to the oven for 15 minutes at 325°F (163°C) until the sauce thickens and beans warm through.
6
Rest
Remove the pot from the oven and let the shank rest in the sauce for 10 minutes.
7
Whisk
In a small bowl, whisk the yogurt, tahini and lemon juice together until smooth and pourable.
8
Plate
Place the shank and beans with sauce on a plate, drizzle with the yogurt-tahini sauce, and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, 1 bone-in lamb shank lamb shank
- 1/2 cup60g, a quarter of a 15oz can cannellini beans, drained
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 22 small celery stalk
- 7 oz100g, a third of a 14oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2/3 cup160ml beef stock
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp paprika
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- salt and black pepper to taste
- 4 tbsp60g plain yogurt
- 2 tbsp2 tbsp tahini
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
